Meringue cake "Count's ruins"
8 servings
180 minutes
The cake 'Grafskie Razvaliny' made of meringue is an embodiment of airiness and sweet delight. Its name reflects the characteristic shape - chaotically arranged pieces of delicate meringue soaked in creamy frosting and decorated with chocolate crumbs. This dessert was born in Russian cuisine and became popular for its lightness and rich flavor. Crispy meringue, made with love, blends smoothly with creamy frosting, creating a unique texture. Each spoonful is a play of contrasts: the fragility of the meringue yields to the gentle cream, while the chocolate topping adds savory notes. This cake is perfect for celebrations as it not only pleases the eye with its stunning presentation but also captivates hearts with its taste. 'Grafskie Razvaliny' is a culinary masterpiece where disorder transforms into elegance.
1
Prepare meringue. Separate the egg whites into a cup or small bowl for each egg, and only then transfer the separated whites to a mixing bowl. This way, a accidentally broken yolk won't mix with the previously separated whites and spoil them. The eggs should be cold, preferably straight from the fridge.
- Chicken egg: 10 pieces
2
55-60 g of sugar is required for each egg white. Prepare the mixer and add some sugar to the bowl with the egg whites. While whipping the whites, gradually add sugar, no more than a tablespoon at a time. Don't rush; gradualness is important in this process.
- Sugar: 400 g
3
Turn on the whisk at low speed and beat for about 2 minutes until the mixture is filled with air bubbles like champagne in a glass. It won't turn white immediately but will get closer to it. Beat at medium speed for about a minute, then switch the whisk to maximum speed and beat until a stiff stage is reached: lifting the whisk with the beaten egg whites will form a peak that doesn't fall and holds its shape.
- Sugar: 400 g
4
You can check the readiness of the meringue with a spoon — the satin-colored mass should not spread. Spoon the whipped mass onto parchment paper laid on a baking sheet. Start baking. It's better to bake on low heat so that the meringue doesn't burn but is cooked in the middle. To do this, preheat the oven to 150 °C, place the baking sheet inside, reduce the temperature to 140 °C, slightly dry the meringue and turn off the oven.
5
Prepare the cream. Whip the butter with a mixer, then gradually add the condensed milk. Whip everything together. Prepare the cake. Place the meringue on a plate, spreading cream on each meringue's sides and top. Coat the second layer in the same way.
- Butter: 180 g
- Condensed milk: 1 jar
6
Decorate by placing beautiful meringues on top with cream. Drizzle with chocolate topping and chocolate crumbs, then refrigerate to soak.